Weekends are my favorite days of the week. Saturday morning, a day without an alarm clock, a day with plenty of time for breakfast, a day of cooking, shopping, walking, cinema … Breakfast I’ve always loved, but recently it became very important and somewhat ritualistic for me. Every day I have a healthy breakfast, fill up my energy for the rest of the day and take a break from the accelerated work preperation. However, there is no stress on weekends – and I try to do something different for breakfast. Say, homemade bread or rolls.Eh, now, bread is something many find very easy to prepare – but I never succeeded. It’s either too hard or not tasty or crumbly … I’m not talented for bread baking. However, I found a recipe for a bread that is not kneaded, but it takes 12 – 16 hours to make it – and I decided to try it out.
This recipe is actually widely known. The New York Times had published this recipe by a New York baker J. Lahey, cause he wanted as many people as possible to get the chance to taste this fantastic bread.
The recipe is really simple and the final product is too tasty – and I managed to bake it in my first try! The only thing is it takes a lot of patience, but trust me, it pays to work on that.
Please check out some more photos by clicking on the thumbnails…
- 400 g flour (I used 200 g plain and 200 g whole-weat)
- 300 ml of water
- 1 teaspoon salt
- 1/4 teaspoon dry yeast
- In a bowl, mix the flour by hand (any combination you want) with salt and yeast. Add the water and stir by hand just to combine it, no need to knead. The mixture will be soft and sticky. Cover with a cloth and let it rest for 12 to 16 hours.
- After resting, the mixture will be even softer and you will see small bubbles on the surface. This is all as it should be :) Flour the work surface and pour the mixture on it. Flour the mixture as well so that it won't stick to your hands. Use your hands to spread the dough and then fold the edges as you would fold an envelope. Put the dough in a well floured cloth so that the folded side is down. Wrap in a cloth and let it sit while the oven heats up.
- Preheat the oven to maximum (250 ° C) together with a bowl with a lid in which you will bake the bread. You need a deep bowl with a lid - any kind without any plastic parts that can melt in the heat. When the oven is heated, remove the bowl and, without greasing it, put the dough in so that the folded side is up this time. Cover and bake for 30 minutes. After a half an hour, reduce to 200 ° C and open the dish to bake until the bread gets a nice crust. Remove from the bowl, wrap in a cloth and leave to cool about 1 hour. The crust will stay crisp and the center will be nice and soft, wonderful!
- Bon appetit!